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Wheying in on the Debate: A Case for the Superiority of Whey Protein

Whey protein has been used in one form or another for at least 300 years, yet it has taken until ...

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What is the Ideal Breakfast?

As the old adage goes, breakfast is the most important meal of the day.  Starting the day off right is ...

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The Effects of Carbohydrates on Insulin – Part 3: Post Workout Carbohydrates

What you need to know in review: Carbs have a direct effect on the release of insulin Insulin is considered ...

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Various Supplement Containers

Supplement Shopping: Are You Getting What You Pay For?

In an industry largely built on shams and deception, how can you be sure you’re not wasting your hard-earned cash ...

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Are Advanced Training Methods for You?

Just because that insane workout technique sounds excruciatingly awesome, that doesn't mean you should add it into your routine. You ...

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Omega-3 Fish Oils: The Basics You Need to Know

Omega-3s are one of the fats that actually have gotten a lot of good press.  In this case it’s actually ...

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Strawberrylicious

1 scoop strawberry whey protein 1 cup almond milk ½ cup low fat vanilla yogurt ½ cup strawberries

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Simple Kale Side Dish

4 Servings Difficulty Level: Easy Ingredients: 1-2 Bunches Kale (or other “tough” leafy green) 1 Bell Pepper 1 Onion 1 ...

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Antioxidant KICK

1 scoop vanilla protein powder 1 kiwi 1 cup spinach ¼ cup organic apple juice ¼ cup water 1 tsp ...

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Mexican Salmon with Avocado “Salsa”

2-4 Servings Ingredients: 1-2 lb salmon filet, cut into manageable pieces 2 Tb lemon juice 1 bunch cilantro, diced 1 ...

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Hawaiian Burger Inspired Chicken Skewers

Servings: 2-4 (easily doubled!) Ingredients: 2 lb chicken breast or thigh 8 oz ham (or bacon) 1 bell pepper 1 ...

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Chicken Pozole

Ingredients: 1 Tb avocado or MCT oil 1 large onion, chopped 4 cloves garlic, minced or diced 3 cups cooked ...

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Cream of Chicken Soup

*Note: With the ratio of ingredients provided, this is more like a stew – heavy on the chicken.  If you’d prefer a “thinner” version, increase the chicken stock to 6 cups.

2-4 Servings

Ingredients:
1 Tb butter
1 Tb avocado or MCT oil
2 lb chicken breast or thighs, cut into cubes
4 cups chicken stock
3 carrots, sliced
3 stalks celery, sliced
1 onion, chopped
1 tsp dried tarragon
1 tsp dried parsley
1 cup milk
2 Tb cornstarch
salt and pepper to taste

Directions:
1. Melt the butter and oil in a large pot over medium heat. Add onions and chicken; brown for 5 minutes.
2. Add stock, carrots, celery, and seasonings. Cover and bring to a low boil for about 15-20 minutes until chicken is fully cooked.
3. Turn heat to low. Whisk cornstarch and milk in a bowl, and slowly pour into the soup, stirring until thick (another 1-2 minutes).  If soup is too thin, add a bit more milk and cornstarch. If too thick, add a bit of water.
4. Season to taste with salt and pepper. Serve immediately, or store up to 3 days.

Options:
For Chicken & Rice (or Chicken & Wild Rice) Soup: add 1 cup of rice and an additional cup of chicken stock n step 2.  Continue cooking, stirring occasionally, as directed. You may need to add additional water.

For Chicken & Potato Soup: add 1-2 diced potatoes in step 2. Continue as directed.